Yes, That time of year. Yesterday saw a flurry of putting things by in our home. I started with corn.
Then moved onto beans.
And, of course...
turned some of those into this.
I see a lot of zucchini soup in our futures.
So now, happily, I am caught up with the garden surplus from our time away and can get back to enjoying everything fresh. I saved enough corn to make this for our dinner last night.
A delicious salad with corn and tomaotes from the garden.
That salad looks delicious - we should be getting some fresh local corn soon here too...YUM!
ReplyDeletedo you cook the corn and beans first before you freeze them?
ReplyDeleteHow do you freeze your zucchini? Every time I've tried to freeze some, it thaws with a bad smell that has carried over into whatever I've made with it.
ReplyDeleteI had the same question re. zucchini...it always seems like you have none, or TOO many! We had a meal last night of maple-roasted root vegetables, salad, and quiche, all made with things we'd grown, raised, or bartered for locally! Wonderful!
ReplyDeleteHi Jacqueline - yes, I blanch the beans for 3 minutes (then cool in cold water) and the corn for about 6 minutes (or so). A couple years ago I tried freezing the corn on the cob and just left it in the husk(removed silk) and popped it in a bag in the freezer. It was OK but not as good as the corn I blanched and then cut off the cob and bagged.
ReplyDeleteI just grate the zucchini and then put it in a bag raw, remove air and seal. That kind I use in soups or breads. I also slice some and saute it for a few minutes and freeze in freezer bags (to be used in soups or casseroles). When I use it in soups I just pop it right into the soup pop as a frozen clump, I don't thaw it first - perhaps that makes a difference??
ReplyDelete